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dining | Weekend Pass
Buzz Bakery’s double-crust apple pie.
Lots of Options for the Last Bite Whatever you do, don’t wait until the last minute to make your dessert plan. For many families, pies are a must. If you’re not baking your own, consider picking some up from one of these Washington-area bakeries or restaurants. NE VIN MARTELL (FOR THE WASHINGTON POST )
Braised Greens RECIPE BY BRYAN VOLTAGGIO, EXECUTIVE CHEF AND OWNER OF FAMILY MEAL (880 N. EAST ST., FREDERICK, MD.; 301-378-2895, VOLTFAMILYMEAL.COM)
Field greens add a “great, hearty textural component” to a Thanksgiving menu, says chef Bryan Voltaggio. At Voltaggio’s new Frederick, Md., casual restaurant Family Meal, his side dish of field greens with pork trimmings ($4) has a “smoky” flavor with an undertone of saltiness — a perfect contrast to milder staples such as mashed potatoes. Voltaggio uses whatever greens are in season, which means the plate consists of kale, collards and/or Swiss chard, depending on when you visit. 5 pounds smoked ham hocks 2 pounds roasted chicken bones 1⁄ pound carrots 4 1⁄ pound celery 4 1⁄ pound Spanish onion 2 1 bouquet of thyme and parsley 2 tablespoons black peppercorns 2 bunches collard greens 3 ⁄ cup sugar 4 Salt, to taste 2 bunches mustard greens 21⁄2 ounces apple cider vinegar 3 ⁄ cup hot sauce 4
Makes three or four servings. Prepare the stock: Place hocks and chicken bones in a tilt pan (or general braising pan). Cover with
PRO TIP: You could make this dish with premade stock instead of the ham hock/ chicken stock described in the recipe. Also, try substituting a different pork product (such as bacon) in place of the ham.
water and bring to a boil. Skim any scum that collects on the top. Reduce to a simmer and cook for four hours. During the final hour, add carrots, celery, onion, thyme, parsley and peppercorns. Strain. Save meat from the hocks; discard the bones. Prepare the greens: Add the collards, 32 ounces of stock, sugar and salt to a braising pan. Bring to a simmer and cook until tender. Add mustard greens and cook until tender. Fold in meat. Season with apple cider vinegar and hot sauce to taste.
A Better Choice Bakery This gluten-free vendor offers several 9-inch pies, including pecan ($17), brownie-bottom pecan ($19), pumpkin ($15) and vegan pumpkin ($22). Place orders by phone, at the bakery or online. Pick up at the bakery, the Pike Central Farm Market or the Bethesda Central Farm Market. 27 W. Potomac St., Brunswick, Md.; 301-9690341, Abetterchoicebakery.com.
Jackie’s Pastry chef Carolyn Crow is offering pumpkin pie ($15) and chocolate pecan pie ($20). Place orders by phone by Friday and pick up at the restaurant Wednesday. 8081 Georgia Ave., Silver
$20). Place orders through Tuesday by phone, at the bakery or by emailing bakersdozen@ northsidesocialarlington.com; pick up 48 hours later. 3211 Wilson Blvd., Arlington; 703-465-0145, Northsidesocialarlington.com.
Buzz Bakery Pastry chef Tiffany MacIsaac and her team are baking double-crust apple pie ($32), pumpkin pie ($28), sweet-potato pie topped with cranberry jam ($28) and chocolate-bourbon pecan pie ($30). Place orders with three days’ notice; pick up at either bakery. 901 Slaters Lane, Alexandria, 703-600-2899; 818 N. Quincy St., Arlington, 703-650-9676; Buzzbakery.com.
Spring; 301-565-9700, Jackiesrestaurant.com.
Red Truck Bakery & Market
Northside Social Choose from classics such as pumpkin pie, apple pie and pecan pie, or try an unexpected offering such as pear-cherry-sour cream pie, rosemary-pine nut tart or chocolate-hazelnutespresso tart (2-inch, $2; 4-inch, $4; 9-inch,
ONLINE
These pies are worth the drive: caramelpumpkin, mincemeat crowned with bourbonsmoked sugar, and sweet-potato-pecanbourbon (all 10-inch, $24 each). Place orders by Saturday, and pick up Wednesday. 22 Waterloo St., Warrenton, Va.; 540-347-2224, Redtruckbakery.com.
Menu Development
Got room for even more sides? Visit expressnightout.com for the following additional recipes: Bacon Popcorn Balls from EatBar (left) Mushroom, Pine Nut and Sage Pie from Sugar Magnolia Mac & Cheese from Smith Commons We’ll have even more recipe suggestions (with lastminute shortcuts!) in next week’s Weekend Pass.